Teriyaki Portobello Mushroom Sandwich

by Michele Cheplic | More from this Blogger

18 Aug 2008 11:14 AM

Growing up in Hawaii I was exposed to teriyaki flavored everything. From teriyaki chicken and beef teriyaki to teriyaki tuna and pineapple teriyaki pork kabobs. Teriyaki sauce is also a popular flavoring for vegetable dishes, which is why the notion of a Portobello Mushroom Sandwich coated with sweet teriyaki sauce is not completely foreign to me. However, I underestimated how incredible the combination of teriyaki sauce, portobello mushrooms and balsamic vinegar could be when I ordered this next dish at a local vegetarian restaurant last week.

Portobello mushrooms are considered the steak of the mushroom world and for good reason. While this sandwich doesn't feature a hint of meat you never miss it. The mushrooms are hearty and bursting with flavor from the teriyaki sauce, balsamic vinegar and the sun dried tomato mayo (which I almost asked to be put on the side because I wasn't sure if it would clash with the teriyaki sauce--it didn't).

If you have never had a portobello mushroom or experimented with teriyaki sauce (which is typically found in Asian dishes) this sandwich is a great place to start.

TERIYAKI PORTOBELLO MUSHROOM SANDWICH

Ingredients for Sandwich:

2 zucchini

1 red onion

2 Portobello mushroom caps

2 oz. baby spinach

1/2 cup diced red onion

1/2 cup minced garlic

1/3 cup balsamic vinegar

1/3 cup teriyaki sauce

1/3 cup water

salt and pepper

Ingredients for Sun dried Tomato Mayo:

6 dried tomato halves

water as needed

2 cups mayonnaise

salt and pepper

Directions:

To make the sun dried tomato mayo start by reconstituting the tomatoes in hot water.

When the tomatoes are plump remove them from the water and set aside.

When cool, puree tomatoes in food processor and add in mayo.

Season with salt and pepper to taste.

To make sandwich, mix balsamic vinegar, teriyaki sauce and water with garlic and diced onions. Marinate mushroom caps in mixture for at least 4 hours.

Slice zucchini and onions and saute in a small amount of olive oil until tender. Season with salt and pepper.

Slice marinated mushrooms and add to onion/zucchini mix. Sauté until mushrooms are cooked.

Spread sun dried tomato mayonnaise on foccacia bread and top with spinach. Fill with mushroom mixture, slice and enjoy.

Related Articles:

Olive Garden's Portobello Mushrooms Stuffed with Italian Sausage

Broiled Salmon Teriyaki

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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